How many times have you made a frittata? Hmmm. I can’t count the times I’ve made it. Every time there are some eggs and some vegetables left, it’s a great occasion for a frittata. In this recipe, I am going to show you how to bring a colourful and delicious dish to the table.
The frittata, as well as the salad, include some amazing vivacious vegetables, which are also rich in vitamins. Broccoli and red bell-pepper are high in vitamin C, while the Chinese cabbage is also high in vitamin A. Let’s make this vitamin loaded dish.
Ingredients for 4 portions of frittata with red Chinese cabbage salad:
- 3 eggs (L)
- 1 red bell pepper
- 2 cups of green peas (frozen)
- 1 spring onion
- 2 Tbsp of Parmesan cheese or something similar
- 8-10 salami slices (optional)
- salt
Ingredients for the red Chinese cabbage salad:
- 1 broccoli head
- ½ red bell pepper
- half a cup of green peas (frozen)
- ½ of red Chinese cabbage
- 1 lemon
- olive oil
- salt
In order to serve the frittata hot and steamy, I prepared the salad first. Cut the broccoli head into small florets, put them in a saucepan covered with 2 cm of water and let it simmer for about 4-5 minutes. Then add the green peas and simmer it for another minute. Once the broccoli is a little tender, drain the water and transfer everything to a salad bowl.
Chop the cabbage into 1-2 cm thick strips. Wash, clean and cut the red pepper and add everything to the broccoli bowl. Season simply with salt, lemon juice and some olive oil. Red Chinese cabbage salad is ready! I really love the crunch of this.
Let’s make the frittata now! Take the eggs out of the fridge and prepare the vegetables. Wash and chop the spring onion and cut the bell pepper into cubes.
Furthermore, beat the eggs in a small bowl, add some cheese and a pinch of salt. Next, drizzle some olive oil in a large frying pan. Once it gets hot, put in the onion, red pepper and salami slices. I used a salami with hazelnuts in this recipe. You will need about 8 slices. But as I said, it’s optional. When the salami starts releasing its fat, pour in the egg mixture. After a minute top it with the frozen green peas, cover the pan and leave it on medium heat for about 6 minutes or until the eggs are set.
At the end, cut the frittata into quarters and serve with a generous portion of red Chinese cabbage salad.
Enjoy!
